Red Rice with Garbanzo Beans, Raisins and Fresh Herbs
 
Serve as a hearty side dish with chicken, lamb or beef or for lunch with a green salad simply dressed with olive oil and freshly-squeezed lemon.
Ingredients
  • ½ cup red rice or a combination of Basmati and wild rice
  • Extra virgin olive oil
  • 2 teaspoons cumin or cumin seeds
  • 1 ½ teaspoons curry powder
  • 2 to 3 cups cooked garbanzo beans (or 1 to 2 14-ounce cans)
  • ¼ cup grapeseed or sunflower oil
  • 1 medium red onion, thinly sliced
  • 1 ½ teaspoon flour
  • ⅔ cups raisins, currants, or dried fruit of your choice chopped to desired size
  • 3 tablespoons Italian parsley, chopped
  • 1 tablespoon cilantro or mint, chopped
  • 1 tablespoon dill, chopped
  • Kosher salt and freshly ground pepper
  • ½ - 1 cup feta cheese, crumbled
Instructions
  1. Follow directions on package to cook the rice. Place cooked rice in bottom of a medium serving bowl, stir in 1 tablespoons olive oil and set aside.
  2. In a medium sauté pan, heat 2 tablespoons of olive oil and add cumin and curry powder. Warm for about 10 to 20 seconds and then add the garbanzo beans. Stir for a few minutes to warm the beans, then add to the serving bowl.
  3. Wipe clean the sauté pan and add ¼ cup of grapeseed or sunflower oil and heat on high. Use your hands to slightly coat the sliced onion with the flour. Place onion slices in the hot oil and fry for 2 to 3 minutes until golden brown. Drain on paper towels and sprinkle with salt.
  4. Add the fried onion, raisins, parsley, cilantro and dill to the bowl. Stir and taste for salt and pepper and adjust spices if necessary.
  5. Sprinkle feta cheese on top and serve warm or at room temperature.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2016/02/01/beans-what-a-crock/